Hyacinth Beans Upma | Avarekalu Uppittu Recipe
Ingredients
- Hyacinth beans- 1/4 cup
- Medium rava or bansi rava- 1 cup
- Onions- 1 no.
- Green chillies- 1 or 2 nos.
- Salt- 1 tsp
- Chopped ginger- 1 tsp
- Turmeric powder- 1/4 tsp
- Lemon- Half
- Coriander leaves- Handful
- Curry leaves- Few
- Ghee- 3 tsp optional
Seasoning ingredients
- Cooking oil- 6 tsp
- Mustard seeds- 1 tsp
- Split black gram lentils- 1 tsp
- Split chickpea lentils- 1 tsp
Instructions
Preparation
- Pressure cook byacinth beans with enough water for 3 whistles or till soft.
Method
- Peel off the onion and chop it finely. Similarly chop coriander leaves and curry leaves, slit green chillies and keep them ready till use. Heat a pan adding oil, mustard seeds followed by both the lentils. Saute till the lentils change in color, then add curry leaves, chopped ginger and onion.
- Continue sauteing till the onions turn translucent. Next include the medium rav and turmeric powder. Roast the rava with constant stirring. This may take about 5 to 8 minutes.
- Meanwhile, get 2 cups of water to rolling boil. You can use water drained from beans too. Carefully pour the hot water and beans to roasted rava. Keep the flame low at this stage. Combine well and let it cook for few minutes.
- Finally top it with chopped coriander leaves, ghee and squeeze lemon. Delicious hyacinth upma or avarekalu uppittu is ready to serve as breakfast or evening snack.
Notes
- Roasting rava is an important step. Stir constantly and be careful not to burn the sooji.
- While adding water to the roasted rava, keep the flame low as it splutters a lot.
- You can increase green chillies as per your taste buds. Also you can use some pepper corns for heat.
- Do not overcook hyacinth beans, you should feel them in every bite.
- Adding ghee on top enhances the flavor and taste.